Friday, June 14, 2013

Strawberry Rhubarb Pie In A Bag


With both rhubarb and strawberries in season I wanted to repost this recipe for those of you who are lucky enough to have both to harvest. This is my favorite way to make pie filling. Originally published in May of 2012 I thought it needed another chance at publishing. 

Enjoy

CQ  



There are many different ways to can pie fillings but for taste I prefer my frozen pie filling in a bag. I've made apple pie in a bag and peach and preferred both over the canned filling. With strawberries ripening in the beds outside and rhubarb ready for the cutting I wanted to experiment with strawberry rhubarb pie in a bag. 


Nothing compares to fresh picked strawberries ripened in the sun.



And the rhubarb was plentiful..it was a job washing and slicing all those stalks.


For my filling I decided to use an old but simple recipe out of the Fanny Farmer Cookbook. I simply mixed all the ingredients in a gallon zip lock bag. Squeeze as much air out as possible and then take a drinking straw and suck out any remaining air. Lay flat to freeze so that they can be stacked easily in freezer. 

STRAWBERRY RHUBARB PIE

4 cups sliced rhubarb
2 cups mashed strawberries
1 1/2 cups sugar
4 heaping Tablespoons flour
2 Tablespoons butter cut into small chunks
pinch salt
1 double pie crust

Combine all ingredients and mix well. Pour into pie crust. Add top crust, flute edges and bruch crust with egg white and 1 Tablespoon milk or cream. 

Bake in Preheated 425 degree oven for 10 minutes then reduce heat  to 350 and bake for an additional 40 minutes or until golden brown and filling is bubbly.

Allow to cool  and thicken before cutting.  


3 days later I removed one bag of filling from freezer and allowed to defrost overnight. 


The next morning I rolled out my pie shell and added the bag of defrosted filling into my shell. 





Now add a top crust and vent. Brush with egg white and milk combination. 


And bake..


And there you have it Strawberry Rhubarb Pie In A Bag! Simple to mix and freeze, then just take out and defrosts in as little as an hour if you lay it on the counter and lay a warm dish cloth over it. Or simply lay it in your  sink in some warm water. No mixing and ready to go. 

And when the snowflakes start flying and the mercury dips I'll be able to open my freezer and revisit that late spring day of sunshine on my face and strawberries ripe for the picking!

Blessings from The Holler

The Canned Quilter

22 comments:

  1. CQ, Your pie looks delicious and your making me hungry!

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  2. Strawberry Rhubarb is our favorite pie. Thanks for sharing the freezing tips and I love the way you finish your pie crust.. I've never seen that roll over technique before... I'm going to try it for our next fruit pie!

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  3. Looks delicious! You would have had a hard time keeping my grandfather out of this pie - he would have been standing there salivating by the oven door waiting for it to finish baking.

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  4. I keep typing and erasing my words of praise, trying to find some way to say WOW how cool is this and not sound like one of my teenagers. But WOW this is great. I can see giving this as a gift to someone who is pregnant to stock up on, as a holiday gift for the cooking types, or or or. Thank you so much for sharing this.

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  5. Thank you for linking this up with Farm Fresh Friday!! Mr. Sall saw your post and now he wants me to make your pie! It's pinned on my Pinterest recipe board, I printed it off, now all I have to do is go out for the ingredients! Could you come over and help me with the crust? Yours looks so perfect. Wish me luck!

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  6. Oh Yum! We are having a strawberry rhubarb pie for desserts tonight that I made earlier today.

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  7. Wow! Looks absolutely delicious.

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  8. CQ, your photos are so vivid I can almost taste that luscious pie!

    Have you considered sharing this at Gnowfglins' Rhubarb Recipe Round Up? I'm just an avid reader there, but think your tips and pictures would be much appreciated.

    In case you're interested, here is the link: http://gnowfglins.com/2012/05/25/rhubarb-seasonal-recipe-round-up/

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  9. Oh yum!!! Must make! Would love for you to share this on my very first blog hop!
    http://offthegridat-30.blogspot.ca/2012/07/frugal-i-made-it-tuesday-1.html

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  10. This was the best pie I have ever made! Thank you so much for the recipe . I love your blog I have really learned quite a bit. My husband says I'm getting to be as good as my mom so that's quite a complement. I'm cutting watermelon rinds tonight for my Watermelon (pickles).

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  11. I made strawberry rhubarb crisp this weekend with our first pickings of strawberries. Thanks for sharing this recipe!

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  12. I'm a Texan and I had to google exactly what rhubarb is. Have I been sheltered? I've never had it and I'm not sure I've ever seen it. I thought it was pretty celery. LOL! However, after seeing your post, I must see if I can find some and make pie. I'm so curious now.

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    Replies
    1. Growing up in Louisiana I had never ate rhubarb until I moved up here. I bet it doesn't grow in that southern heat and Louisiana moisture. I had never had gooseberries either. On the flip side people here have no idea what a Mayhaw or muscadine are much less tasted them.

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  13. Sounds silly maybe, but you actually mix everything (butter included) and throw into a zip lock bag?

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    1. That's pretty well it! Tastes much fresher than canned : )

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    2. Thank you! We have picked lots of rhubarb and strawberries are on sale this weekend (they won't be as good as the ones in our garden, but those never make it into the house :)) maybe I will find time to whip up a couple of batches.

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  14. I agree with you-I love frozen pie filling better than canning it. I have lined a pie pan with saran wrap put my pie filling in there-froze-then take out of pie pan and wrap for freezing-this is great to make a fresh pie dough-pop the frozen filling in the pan and bake

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    Replies
    1. I like to freeze not only pie crusts but pie fillings. It makes that baking so much faster especially in a pinch : )

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  16. This will be my first time at strawberry rhubarb pie (well honestly first time at a pie!) My sisters have covered the pies while I do jam and cupcakes! So my question is the recipe says smashed strawberries but the picture looks like they are halved? What do you suggest? So excited to make this. Laurie

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